I got home today at 8:30 am. Every single article of clothing I took with me was absolutely “stanky” with sweat. Last night I showered and dug through the clothes I had strung out, sniffed and selected the least smelly shorts, shirt and socks. I did have one clean pair of underwear. My shoes stunk so bad it really didn’t matter about the socks. I felt totally disgusting and I know I smelled the way I felt. Anyway, it’s great to be home.
These are the types of shots why I love running cameras. I’ve ran this cam in this spot for 3 years… still waiting for that perfect one with a giant velvet buck with the sun going down/early morning fog. Sent from my iPhone using Tapatalk
The trash buck survived yet another season. Not sure what is happening to this buck but it looks like he lives near a nuclear reactor. LOL 2023 2024 2025
Currently making my first attempt at cooking wild pork. I have a front shoulder roast in the oven and a rack of ribs on the smoker. Looking forward to seeing how it turns out.
Same place as the trash buck. This place is very finnicky, too much pressure and the deer roll out. Ill have to pick my chances in here this year...maybe 3 to 4 hunts max. I removed the camera 7 weeks from season.
It doesn’t look this bad to the naked eye… wildfire smoke from Canada. Thought it might be condensation but it’s been sunny and dry all day and I had clear pictures on it this morning. Crazy. Sent from my iPhone using Tapatalk
Oh my Lord! If you folks have never tried wild hog you don’t know what you’re missing. I wasn’t sure how to do the ribs so I guessed and accidentally found a great combo. I smoked them for 2 1:2 hours at 180. Then I coated them in sauce, sealed them in foil and steamed them for 1 1/4 hours. My plan was to take them out of the foil and put them back on the Pit Boss to cook on a glaze, but the rib bones were falling out of the rack. I removed the bones with my fingertips and called it good. Folks, they were good - some of the best ribs I’ve ever made. Next time I’ll do the same thing but after I pull the bones I’ll slap it back on the grill to put a glaze on the meat. The shoulder was heavenly. Besides myself, my wife, my son, his wife and their three kids were here. Out of all of his food we only had a medium size bowl of meat and veggies left from the roast. My granddaughter Valeska even made a point of telling me how good it was. I now know I have a goldmine on the top shelf of my freezer.
Ribs: I peel the silverskin from the inside of the ribs, (bake them in a pan on a rack covered) to steam them first sometimes with a light dry rub as it seems to penetrate well. When still hot sauce…they can go into the fridge or freezer at this point if you’re feeding a crowd or want to knock out some for later. Onto the grill for a bit of color/maillard/char (depending on your vocab) somewhere around 20% char you get a real good flavor from any sugars that carmelize, set sauce and they are heated through (even straight from the fridge). Yeah I worked at a rib joint as a second job when I was engaged to pay for the ring/honeymoon.
